不同品种马铃薯淀粉功能性质的相关性及主成分分析

分析黑龙江、甘肃、北京三个地区的11个马铃薯品种制备得到淀粉的水分含量、色泽、直链淀粉含量、透光率、碘蓝值、溶解度、膨胀度、胶稠度、质构特性。结果显示，不同品种各指标差异显著，直链淀粉含量的变化范围是10.96%~16.64%；相关性分析发现不同品种的各品质指标间存在显著的相关性，直链淀粉与淀粉提取率（r=0.4683）、膨胀度（r=0.5209）、硬度（r=-0.4721）、咀嚼性（r=-0.4496）分别呈显著的相关性。主成分分析结果显示，前4个主成分的特征根大于1，可以解释原有数据的信息，综合主成分得分发现陇薯9号的综合值排名第一，荷兰薯的综合值最低。

Correlation and principal component analysis of potato starch quality physicochemical properties of different varieties

The moisture content, color, amylopectin content, light transmittance, iodine blue value, solubility, dilatability, gum consistency and texture characteristics of starch prepared from 11 potato varieties from Heilongjiang, Gansu and Beijing were analyzed. The results showed that there were significant differences among different varieties, and the variation range of amylose content was 10.96%-16.64%. Correlation analysis showed that there was significant correlation between the quality indexes of different varieties, amylose and starch extraction yield (r=0.4683), expansion degree (r=0.5209), hardness (r=-0.4721), chewability (r=-0.4496) were significantly correlated. The results of principal component analysis showed that the characteristic roots of the first four principal components were greater than 1, which could explain the information of the original data. According to the comprehensive principal component score, the comprehensive value of Longpotato 9 ranked the first, and the comprehensive value of Dutch potato was the lowest.